Viennese Potatoes recipe
information
310 calories per serving
ingredients
675 g (1 1/2 lb) leftover boiled potatoes
100 g (4 oz) leeks
225 g (8 oz) veal escalope
50 g (2 oz) butter
salt and freshly milled white pepper
1 teaspoon dried marjoram
150 ml (1/4 pint) hot milk
150 ml (1/4 pint) hot meat stock
100 g (4 oz) leeks
225 g (8 oz) veal escalope
50 g (2 oz) butter
salt and freshly milled white pepper
1 teaspoon dried marjoram
150 ml (1/4 pint) hot milk
150 ml (1/4 pint) hot meat stock
method
1. Dice the potatoes. Trim and wash the leeks and cut them into fine strips. Wash and dry the veal. Heat half the butter in a frying pan and brown the veal, then remove it from the pan, leave to cool slightly and cut into small cubes.
2. Melt the remaining butter in a fireproof casserole, add and fry the leek, stirring frequently.
3. Mix the potatoes with the veal, season to taste and add to the leek. Sprinkle with the marjoram.
4. Pour the milk and stock over the potatoes.
5. Bake on the second shelf from the bottom of a hot oven (220°C, 425°F, gas 7) for 15 minutes.
2. Melt the remaining butter in a fireproof casserole, add and fry the leek, stirring frequently.
3. Mix the potatoes with the veal, season to taste and add to the leek. Sprinkle with the marjoram.
4. Pour the milk and stock over the potatoes.
5. Bake on the second shelf from the bottom of a hot oven (220°C, 425°F, gas 7) for 15 minutes.
serving amount
serves 4
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